Chicken and Quinoa Skillet

Dinner dilemmas are a thing of the past since I discovered this Chicken and Quinoa Skillet recipe! Honestly, in our busy household, weeknight meals need to be quick, healthy, and, most importantly, delicious. This recipe ticks all the boxes and then some. From the moment the aroma of sautéed garlic and herbs filled the kitchen, I knew we were in for a treat. Even my picky eaters devoured it, which is always a win! The combination of tender chicken, fluffy quinoa, and vibrant vegetables, all cooked in one skillet, makes for a satisfying and incredibly flavorful meal. It’s become a regular in our rotation, and I’m thrilled to share this family-approved recipe with you. Prepare to simplify your dinner routine and elevate your weeknight meals with this fantastic Chicken and Quinoa Skillet!

Ingredients

• Chicken Breast: 1.5 lbs, boneless, skinless chicken breasts, cut into bite-sized pieces. Provides lean protein and a hearty base for the skillet.
• Quinoa: 1 cup, uncooked quinoa, rinsed. A nutritious grain that adds fiber and protein to the dish. Rinsing removes saponins for a less bitter taste.
• Chicken Broth: 2 cups, low-sodium chicken broth. Used to cook the quinoa and adds flavor and moisture to the skillet. Low-sodium helps control salt intake.
• Olive Oil: 2 tablespoons, extra virgin olive oil. Used for sautéing and adds healthy fats and flavor. Extra virgin is preferred for its richer taste and higher quality.
• Onion: 1 medium, yellow onion, chopped. Adds a foundational savory flavor to the dish. Yellow onions are versatile and sweeten as they cook.
• Bell Peppers: 2 medium, bell peppers (various colors), chopped. Adds sweetness, color, and vitamins to the skillet. Different colors offer varied nutrients and visual appeal.
• Zucchini: 1 medium, zucchini, chopped. Contributes mild flavor, moisture, and nutrients. Zucchini cooks quickly and blends well with other vegetables.
• Garlic: 3 cloves, minced garlic. Essential for aromatic flavor and depth. Freshly minced garlic is recommended for the best taste.
• Dried Oregano: 1 teaspoon, dried oregano. Adds a warm, slightly peppery, and aromatic Mediterranean flavor. Dried oregano is convenient and readily available.
• Dried Thyme: 1 teaspoon, dried thyme. Provides an earthy, slightly minty, and subtle lemon flavor. Dried thyme complements chicken and vegetables beautifully.
• Paprika: 1 teaspoon, paprika (sweet or smoked). Adds color and a mild, slightly sweet or smoky flavor depending on the type used. Smoked paprika enhances the depth of flavor.
• Salt: 1 teaspoon, or to taste. Enhances the overall flavor of the dish. Adjust to your preference, considering the sodium content of the broth.
• Black Pepper: 0.5 teaspoon, freshly ground black pepper, or to taste. Adds a pungent, slightly spicy kick and enhances other flavors. Freshly ground is preferred for its bolder taste.
• Fresh Parsley: 1/4 cup, chopped fresh parsley, for garnish. Adds freshness, color, and a bright, herbaceous finish. Fresh parsley elevates the dish visually and flavor-wise.
• Lemon Wedges: For serving (optional). Provides a burst of acidity to brighten the flavors and cut through richness. Lemon juice enhances the overall taste profile.

Instructions

Step 1: Prepare the Quinoa

Begin by rinsing the quinoa thoroughly under cold water using a fine-mesh sieve. Rinsing removes saponins, which are natural compounds that can give quinoa a bitter taste. Place the rinsed quinoa and chicken broth in a medium saucepan. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed. Once cooked, fluff the quinoa with a fork and set aside. This pre-cooking step ensures the quinoa is perfectly tender and ready to be incorporated into the skillet.

Step 2: Sauté the Aromatics and Chicken

While the quinoa is cooking, heat the olive oil in a large skillet (preferably oven-safe if you plan to broil at the end, otherwise any large skillet will work) over medium-high heat. Add the chopped onion and cook for 3-5 minutes, or until softened and translucent, stirring occasionally. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Garlic burns quickly, so keep a close eye on it and stir frequently.

Next, add the bite-sized pieces of chicken breast to the skillet. Season the chicken with salt, black pepper, paprika, dried oregano, and dried thyme. Cook the chicken, stirring occasionally, until it is browned on all sides and cooked through. This typically takes about 5-7 minutes, depending on the size of your chicken pieces. Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.

Step 3: Add Vegetables and Simmer

Once the chicken is cooked, add the chopped bell peppers and zucchini to the skillet. Stir to combine the vegetables with the chicken and seasonings. Cook for another 5-7 minutes, or until the vegetables are tender-crisp. You want the vegetables to retain a bit of their texture and not become mushy.

Step 4: Combine Quinoa and Simmer

Add the cooked quinoa to the skillet with the chicken and vegetables. Stir everything together to combine all the ingredients evenly. Reduce the heat to low and simmer for another 5 minutes, allowing the flavors to meld together beautifully. This final simmering step enhances the overall taste and ensures all components are heated through.

Step 5: Garnish and Serve

Remove the skillet from the heat. Stir in half of the chopped fresh parsley. Taste and adjust seasonings as needed, adding more salt and pepper if desired. Garnish the Chicken and Quinoa Skillet with the remaining fresh parsley. Serve hot, with lemon wedges on the side if desired. The lemon wedges add a refreshing zest that complements the savory flavors of the dish.

Optional Step: Broil for Extra Flavor and Texture (Oven-Safe Skillet)

For an extra layer of flavor and a slightly crispy top, you can broil the skillet for a few minutes. If using an oven-safe skillet, preheat your broiler to high. Sprinkle a little grated Parmesan cheese (optional) over the top of the skillet. Place the skillet under the broiler for 2-3 minutes, or until the top is lightly browned and bubbly. Watch carefully to prevent burning. Remove from the broiler and let cool slightly before serving. This step adds a delightful textural contrast and a richer flavor profile.

Nutrition Facts

(Per Serving, approximately 6 servings)

• Calories: Approximately 450 kcal. Provides energy for daily activities, a moderate calorie count for a balanced meal.
• Protein: Approximately 40g. Essential for muscle building and repair, promotes satiety and supports various bodily functions.
• Carbohydrates: Approximately 45g. Provides the body’s primary source of energy, includes complex carbohydrates from quinoa and vegetables for sustained energy release.
• Fiber: Approximately 8g. Supports digestive health, promotes fullness, and helps regulate blood sugar levels. Quinoa and vegetables are good sources of fiber.
• Healthy Fats: Approximately 15g. Includes unsaturated fats from olive oil, important for heart health and nutrient absorption.

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

• Prep Time: 20 minutes. This includes chopping vegetables, cutting chicken, rinsing quinoa, and gathering ingredients. Efficient prep makes cooking faster and smoother.
• Cook Time: 30 minutes. Covers quinoa cooking time, sautéing, simmering, and vegetable cooking. Relatively quick cooking time for a complete and nutritious meal.
• Total Time: 50 minutes. From start to finish, a manageable timeframe for a weeknight dinner. Quick and efficient for busy schedules.

How to Serve

• As a Complete Meal: This Chicken and Quinoa Skillet is a satisfying and balanced meal on its own. It provides protein, carbohydrates, healthy fats, and plenty of vegetables.
• With a Side Salad: Pair with a simple green salad dressed with a light vinaigrette to add extra freshness and fiber. A light salad complements the richness of the skillet.
• Over Greens: Serve over a bed of spinach or kale for an extra boost of leafy greens and nutrients. Wilted greens add texture and further enhance the nutritional value.
• With Whole Wheat Bread or Pita Bread: Serve with a side of whole wheat bread or pita bread for scooping up the delicious skillet mixture. Bread adds extra carbohydrates for those who prefer a heartier meal.
• Topped with Avocado: Add slices of creamy avocado for healthy fats and a smooth texture contrast. Avocado adds richness and further nutritional benefits.
• With a Dollop of Greek Yogurt or Sour Cream: A dollop of plain Greek yogurt or sour cream can add a cooling tanginess and creamy texture. Dairy adds protein and calcium.
• Sprinkled with Feta Cheese: Crumble feta cheese over the skillet for a salty and tangy flavor boost. Feta adds flavor and a salty element that complements the dish.
• As Leftovers for Lunch: This skillet reheats beautifully, making it perfect for lunch the next day. Leftovers are convenient and extend the enjoyment of the meal.

Additional Tips for the Best Chicken and Quinoa Skillet

1. Use High-Quality Chicken: Opt for boneless, skinless chicken breasts that are fresh and plump. Higher quality chicken will result in better flavor and texture.
2. Rinse Quinoa Thoroughly: Don’t skip rinsing the quinoa! It removes saponins, ensuring a less bitter taste and a more pleasant flavor.
3. Don’t Overcook the Quinoa: Follow the cooking instructions for quinoa carefully to avoid mushiness. Cook until just tender and fluffy.
4. Customize Your Vegetables: Feel free to substitute or add other vegetables you enjoy, such as broccoli florets, carrots, snap peas, or mushrooms. Variety in vegetables adds different nutrients and flavors.
5. Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce. Spice adds another dimension of flavor and can be adjusted to your preference.
6. Marinate the Chicken: For even more flavorful chicken, marinate it for 30 minutes to an hour before cooking in a mixture of olive oil, lemon juice, garlic, and herbs. Marinating tenderizes and infuses the chicken with deeper flavors.
7. Make it Vegetarian/Vegan: Easily adapt this recipe by substituting the chicken with chickpeas, white beans, or tofu for a plant-based version. Plant-based protein sources offer a healthy alternative and make the dish accessible to more dietary needs. Use vegetable broth to ensure it remains vegetarian/vegan.
8. Prep Ahead for Weeknights: Chop your vegetables and cut the chicken ahead of time to shorten the cooking process on busy weeknights. Prepping ingredients in advance saves time and streamlines weeknight cooking.

Frequently Asked Questions (FAQ)

Q1: Can I use pre-cooked quinoa to make this recipe faster?

A: Yes, you can use pre-cooked quinoa to save time. Simply add the pre-cooked quinoa to the skillet in Step 4, along with the vegetables, and simmer to heat through. Ensure the pre-cooked quinoa is still moist and flavorful before adding it.

Q2: Can I freeze Chicken and Quinoa Skillet leftovers?

A: Yes, this skillet freezes well. Allow the leftovers to cool completely, then transfer them to an airtight container and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly in a skillet or microwave. Freezing is a great way to preserve leftovers for future meals.

Q3: What if I don’t have chicken broth? Can I use water instead?

A: While chicken broth adds the best flavor, you can use water as a substitute if needed. However, you may want to add a little extra salt and perhaps a bouillon cube or some extra herbs to compensate for the flavor difference. Broth enhances the overall depth of flavor, but water can be used in a pinch.

Q4: Can I make this recipe in advance and reheat it later?

A: Absolutely! This Chicken and Quinoa Skillet is great for meal prepping. You can cook it a day or two ahead of time and store it in the refrigerator. Reheat it in a skillet or microwave until heated through before serving. Making it in advance is perfect for busy schedules and meal planning.

Q5: Can I use brown rice instead of quinoa?

A: Yes, you can substitute brown rice for quinoa. However, brown rice takes longer to cook, so you’ll need to cook it separately according to package directions before adding it to the skillet. Cooking times will differ, so plan accordingly if substituting grains.

Q6: What are some other vegetables that would work well in this skillet?

A: Many vegetables would be delicious! Consider adding mushrooms, carrots, broccoli, cauliflower, spinach, kale, peas, or corn. Choose vegetables based on your preferences and what you have available.

Q7: Can I make this recipe spicier?

A: Yes, definitely! You can increase the amount of paprika, add red pepper flakes, a pinch of cayenne pepper, or use a spicier type of paprika like hot paprika. You can also add diced jalapeños or your favorite hot sauce. Adjust the level of spice to your liking.

Q8: Is this recipe gluten-free?

A: Yes, this recipe is naturally gluten-free as long as you use certified gluten-free quinoa and ensure your chicken broth is also gluten-free. Quinoa is a gluten-free grain, making this dish suitable for those with gluten sensitivities or celiac disease. Always check labels to confirm gluten-free status of ingredients if needed.